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Crock Pot Creamy Chicken Noodle Soup served in a green glass bowl with saltine crackers.

Crock Pot Creamy Chicken Noodle Soup

Arlene Mobley - Flour On My Face
Warm, hearty, and oh-so-good! Try our easy crockpot recipe for creamy chicken noodle soup that will have your taste buds singing. Perfect for chilly nights or sick days or whenever you need a bowl of comfort food.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 Servings
Calories 296 kcal

Ingredients  

  • 2 lbs. boneless skinless chicken (dark or white)
  • 1 ½ cups sliced carrots
  • 1 cup sliced celery
  • 1 cup diced onion
  • 3 medium bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 32 oz. chicken broth
  • 1 can cream chicken soup (10.75 oz. can)
  • 1 can cream mushroom soup (10.75 oz. can)
  • 1 ½ cups whole milk
  • 3 cups uncooked wide egg noodles
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Instructions 

Recipe Prep

  • Slice the carrots and celery.
  • Dice the onion.

Slow Cook the Soup

  • Place the large chicken pieces in the bottom of the crock pot a 7 or 8 quart slow cooker.
  • Add the sliced carrots, sliced celery, diced onion, dried bay leaves, dried thyme, salt, and ground black pepper.
  • Pour the chicken broth in. Give it a good stir and cover.
  • Slow cook on high for 1 to 2 hours, or on low for 4 hours (adjusting the cook time based on chicken size). Make sure the chicken reaches 165°F to ensure it's cooked through without becoming tough or dry. Use a digital meat thermometer to check after 1 hour.
  • Once the chicken is cooked, use two forks to shred it into bite-sized pieces in a bowl or in the slow cooker.
  • In a large bowl, combine two cans of creamed soup with the milk. Pour this mixture into the slow cooker, along with the shredded chicken (if you shredded it in a bowl). Stir everything together.
  • Add the uncooked wide egg noodles to the slow cooker and give it another good stir.
  • Recover and cook for an additional 60 to 90 minutes, until the soup is thick and creamy and the noodles are tender.
  • Serve the rich and creamy chicken soup with homemade sourdough pinch biscuits, crackers or a loaf of crusty bread to dip into the creamy broth.
  • Makes 6 to 8 servings.

Recipe Expert Tips

  • To make sure the chicken stays tender and juicy, use larger pieces of chicken instead of smaller pieces. Larger pieces of chicken are better to use in a slow cooker. The smaller pieces commonly called tenders cook very quickly. The chicken can over cook while the vegetables will be under cooked.
  • Feel free to use boneless skinless white or dark meat chicken for this recipe.
  • cooking times will vary. Always use a digital meat thermometer to check and make sure the chicken is completely cooked.
  • crock pot size: I used a 7 quart crock pot. Do not over fill the crock pot or it will not cook properly.

Nutrition

Serving: 1ServingCalories: 296kcalCarbohydrates: 22gProtein: 32gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 97mgSodium: 1283mgPotassium: 751mgFiber: 2gSugar: 5gVitamin A: 4258IUVitamin C: 5mgCalcium: 97mgIron: 2mg
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